Sticky, sweet and sumptuous, a winter pudding that the entire family will adore
Recipe by LYN WOODWARD Photograph by GRAEME BORCHERS
Preparation by NOMVUSELELO MNCUBE Styling by INGRID CASSON
Sticky pumpkin and apricot pudding
- 150g butter
- 125g castor sugar
- 2 large eggs, lightly beaten
- 200g pumpkin, cooked, mashed and well drained
- zest and juice of 1 orange
- 180g (1½ cups) self-raising flour
- 5ml (1 tsp) baking powder
- 10ml (2 tsp) ground cinnamon
- 3ml ground mixed spice
- pinch of salt
- 1 x 410g tin whole apricots, drained and chopped (reserve some for top)
- 80g butter
- 60g light brown sugar
- 30ml (2 tbsp) dark muscovado sugar
- 80ml (1/3 cup) fresh cream
- 30ml (2 tbsp) apricot jam
- 1 x 110g tin granadilla pulp
- fresh cream, whipped, to serve
- ground cinnamon, to serve
Preheat the oven to 180°C.
For the batter, cream the butter and sugar together until pale and fluffy. Gradually whisk in the eggs until combined. Gently stir in the pumpkin, orange zest and juice.
Sift the dry ingredients together and carefully fold into the pumpkin mixture, together with the apricots.
Divide the mixture equally between 8 greased ramekins and bake until a skewer comes out clean, about 20 – 30 minutes.
For the sauce, heat the butter and sugar in a saucepan over low heat.
Once the sugar has dissolved, stir in the cream and cook for a few minutes until the sauce thickens.
Remove the puddings from the oven and prick holes in them with a skewer. Immediately pour over the warm toffee sauce.
For the topping, melt the jam and granadilla pulp in a saucepan and spread over the puddings. Slice the reserved apricots and arrange these on top of the puddings.
Serve the puddings warm with fresh whipped cream and a little cinnamon sprinkled over the top, or simply on their own if you prefer.